Originally from Peru, is typical of the cuisines from Chile and Peru. The difference between those two is in the Chilean version they naturally use Chilean pisco, lime, sugar but excludes bitters and egg white.

Starting from the base, pisco is a clear brandy made from muscat grapes brought to Peru and Chile from the Canary Islands in the 1550s by Spanish conquistadors.

Pisco Sour cocktail was invented in the early 1920s in Lima, capital of Peru by the American business, Victor Vaughen Morris, through an adaptation of the whiskey sour.

Morris left Salt Lake City, United States in 1903 to work in Cerro de Pasco, a city in central Peru.

Then in 1915 moved to Lime and opened Morris’ Bar in 1916. His saloon quickly became a popular spot for the upper class.

The Pisco Sour underwent several changes until Mario Bruiget, a Peruvian bartender who start working at Morris’ Bar, created the modern Peruvian recipe of the cocktail in the latter part of the 1920s by adding Angostura bitters and egg whites to the mix.